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Post by Deleted on Mar 14, 2016 22:56:43 GMT
I had made other versions of pâté before, but the other day I was driven to try making a terrine for the first time. This is because when I was buying oxtail the other day at the Chinese supermarket, I was also tempted by the big bags of pork bones lying on top of the meat counter. These are priced at just 1 euro per kilo and if you paw over them, it is eary to find a bag that has more meat and less bone. Once you have bought it, though, you have to use it quickly. As soon as my oxtail was cooked, I used the same pot to boil my pork bones. I added cloves, star anis, and bay leaves as basic flavouring along with salt and pepper. After a few hours, the bones had cooked long enough, so I let them cool and then I stripped off the meat. After a brief consultation of the internet, I mixed them with chopped shallots, parsley, some bread crumbs, a little bit of milk and two eggs. Then I put the mixture into some terrines. There was quite a bit of pork meat left over, but I finished it by making noodle soup tonight. I put the covers on the terrines and cooked them for about 40 minutes in 200°C heat. I was quite pleased with the result, even though it was not perfect. There should have been a bit more salt, and I should have chopped the meat into smaller pieces. Next time I expect that I will perfect the procedure with additional spices and ingredients (mushrooms, garlic...?).
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Post by lagatta on Mar 14, 2016 23:22:42 GMT
Bravo! Yes, it does look a bit rough, but good for a first try. Where did you get your cute terrines?
Do all terrines incorporate milk or egg? It seems to me that some don't.
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Post by htmb on Mar 15, 2016 3:10:45 GMT
Impressive looking cooking, and I also really like your ceramic bake wear. I guess I'm surprised this was a first for you. I've always had the impression terrines were a bit of a French staple. Knowing what a talented cook you are, it's hard to believe this was your first time making terrines.
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Post by bixaorellana on Mar 15, 2016 5:19:07 GMT
I was under the impression that terrines had to be weighted -- had to have something on top to press them down with weight on top of that. No?
Yours look very tasty! What about a little sage the next time?
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Post by tod2 on Mar 15, 2016 7:05:48 GMT
Kerouac - marvellous photos, and what pretty terrine dishes! I can only add that maybe cut the meat a titch smaller and line the terrine bowl with strips of streaky bacon. I enjoyed 2 lots of terrine lunches in Paris last trip. Both were served on a piece of grey slate and had the usual cornichons and stuff to go with it. I think in both cases they also had the odd chicken liver in the mix. I enjoyed it.
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Post by Deleted on Mar 15, 2016 14:04:37 GMT
I have never made a terrine before because you are supposed to use scraps of leftover meat, something which is in short supply in my kitchen. Those dishes only cost 1 euro each, from Carrefour, I think. I remember the price because that's why I bought them.
I debated putting the mixture for a little twirl in the food processor, and I probably will next time, if there is a next time. When you live alone, it is cheaper and more convenient to jut buy pâté at the store.
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Post by tod2 on Mar 15, 2016 16:32:52 GMT
I debated putting the mixture for a little twirl in the food processor, and I probably will next time, if there is a next time. When you live alone, it is cheaper and more convenient to jut buy pâté at the store. Aaaah! But you don't have the wonderful satisfaction of assembling this creation! And you know it tastes 10 times better...
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Post by tod2 on Mar 23, 2022 9:04:26 GMT
Reply #16075 posted Mar 21, 2022 at 3:48pmQuoteEditPost OptionsPost by tod2 on Mar 21, 2022 at 3:48pm It is a Public holiday today in South Africa - Human Rights Day. The weather is great and I decided to make a terrine for lunch/dinner tomorrow. It consisted of pork and veal minced meat, chicken livers, pistachio nuts and herbs. I've only realised now that I neglected to put the brandy in the mix....darn! It is in the fridge now with some heavy cans pressing it a little. All recipes recommend this to gain the optimum texture. If it looks good I'll post photos of my triumph. Well folks, here it is! For a first time ever trying to construct one of these I was pleased with the result. We had several slices with a mixed leaf & tomato salad.
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Post by mickthecactus on Mar 23, 2022 10:00:13 GMT
That looks really delicious.
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Post by kerouac2 on Mar 23, 2022 10:44:13 GMT
That came out really well, tod. Better than mine.
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Post by tod2 on Mar 23, 2022 10:58:14 GMT
Thanks guys but I did take various shortcuts. Firstly I did not mince up my own meat, instead I bought Woolworths pork & beef meatballs which are ready to cook and mixed them with the meat of 4 pork sausages. I used 1 tub of fresh chicken livers which I carefully cut any sinew-like bits away. The recipe asked for pork lardons chopped up for the mix but I had a lot of Parma ham and a pack which also had salami, so I chopped that up. I toasted my pistachios and added dried thyme along with dry Italian herbs, some ground cloves and cinnamon. Only the parsley was fresh. The mix went into a perfect little oblong terrine dish which I lined with baking paper, then the Parma ham slices, and then added the mix, Sealed off with more ham. The whole thing had to be wrapped in tin foil and placed in a water bath in the oven. 180C for 90 min. The photos are of the underside as I tipped it onto the bread board I covered in foil.
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Post by bixaorellana on Mar 23, 2022 14:57:41 GMT
That is gorgeous, Tod ~ could easily be a photo in a fancy cookbook! Your mix sounds delicious. Using the meatballs was clever & the ham & salami probably added even more flavor than lardons would have. You are an artist!
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Post by lugg on Mar 29, 2022 16:23:37 GMT
Yummy Tod - it has inspired me to have a try sometime.
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